Bhojpuri Dum Aloo

Ingredients:

• 400 grams aloo
• 1/2 cup onion paste
• 1 tbsp. ginger-garlic paste
• 1 medium size tomato (chopped)
• 1/2 tsp. whole cumin seeds
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/4 tsp. kashmiri red chili powder
• 1/2 tsp. turmeric powder
• 1/4 tsp. + 1/4 tsp. sugar
• 6-7 tbsp. mustard oil
• Salt 
• 100 ml water
• A few crushed fried / roasted papads
• A few coriander leaves (for garnish)

Making Procedure:

Boil the potatoes and cool them. Then peeled them and cut into cubes (1 potato = 4 pieces).

Heat oil in a kadai, add cumin seeds and let them crackle. Add boiled potatoes and sugar (fry the potatoes in to batches). Fry till it turns golden brown in colour. Then take them out and keep aside.

Add onion paste to the remaining oil and fry for 3-4 minutes on low to medium heat. Then add ginger-garlic paste, stir well and fry together till it turns light brown in colour.

Add red chili powder, kashmiri red chili powder, turmeric powder, and roasted cumin powder; stir well. Sauté for a minute, then add chopped tomato and salt. Fry it for 2 minutes, then add 1/2 cup water, 1/4 tsp. sugar and fried potatoes. Mix well and cook it covered on low flame for 5-6 minutes. Open the lid, add garam masala powder and stir well.

Garnish with onion rings and crushed papad. Serve hot with roti or paratha.